Italian Chicken Salad with Shishito Peppers & Creamy Pesto Dressing

Italian Chicken Salad

with Shishito Peppers & Creamy Pesto Dressing

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy, vibrant salad is bursting with bold Italian flavors thanks to the traditional blend of herbs that coat our chicken (like oregano, sage, and thyme) and the creamy, fragrant basil pesto dressing that brings it all together.

Get Cooking

Dietary Information

Carb Conscious Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Italian Chicken Salad with Shishito Peppers & Creamy Pesto Dressing
Title
time-saving
tips & techniques
Romaine
Shishito Peppers
Fromage Blanc
Italian Seasoning
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the chicken & shishito peppers:
2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Make the dressing:
3 Make the dressing:

Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Italian Chicken Salad

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the piquante peppers. Combine in a large bowl. Cut off and discard the stems of the shishito peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

2 Cook the chicken & shishito peppers:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the peppers are softened and the chicken is browned and cooked through. Turn off the heat. 

Cook the chicken & shishito peppers:
Make the dressing:
3 Make the dressing:

Meanwhile, in a bowl, combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

4 Make the salad & serve your dish:

To the bowl of prepared vegetables, add the dressing and cooked chicken and peppers; toss to coat. Taste, then season with salt and pepper if desired. Enjoy! 

Make the salad & serve your dish:
Browse Steps
1 of 4